Thai Pork Salad Recipe

Lime, cilantro and a little bit of heat create a unique Asian salad that’s out of this world. ”I love to try new recipes, like this one, for my husband and me,” writes Sharon Delaney-Chronis from South Milwaukee, Wisconsin.

Nutritional Facts

Directions

In a small bowl, combine the cabbage, cilantro and mint; set aside.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Slice pork and keep warm.

In a small skillet, saute onion in oil until tender. Add the cashews, salt, cayenne and pork; heat through. Stir in lime juice and sugar until blended. Remove from the heat.

Divide cabbage mixture between two serving plates. Top with pork mixture.Yield: 2 servings.

Originally published as Thai Pork Salad in Cooking for 2
Spring 2009, p60